Lemon Ricotta Waffles with Honeycomb Crumble

Servings

4-6 people

Ingredients

For the Waffles:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cup whole milk
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup ricotta cheese
• 2 tablespoons unsalted butter, melted

For the Honeycomb Crumble:

• 1 cup honeycomb toffee bits
• 1/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces

Instructions

Make the Waffles:

1. Preheat your waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, whisk together sugar, eggs, milk, lemon juice, and ricotta cheese.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the melted butter.

Make the Honeycomb Crumble:

1. In a medium bowl, combine honeycomb toffee bits, flour, sugar, and salt.
2. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Refrigerate for at least 30 minutes to allow the crumble to firm up.

Assemble and Serve:

1. Cook the waffles according to your iron's instructions.
2. Top each waffle with a spoonful of honeycomb crumble and drizzle with pure Canadian maple syrup, if desired.

Notes

• Make sure to chill the honeycomb crumble before using it, as this will help it hold its texture when baked.
• These waffles are best served fresh, but you can also store them in an airtight container for up to 2 days and toast in the toaster or toaster oven to crisp them back up.